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Best Advice to Homemade Yummy Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展

Hoping to dine Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with helpful ways on preparing a Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 like a famous chef made.

Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展

We hope you got insight from reading it, now let's go back to chinese soya sauce beef shank (served cold)鹵水牛展 recipe. To cook chinese soya sauce beef shank (served cold)鹵水牛展 you only need 14 ingredients and 6 steps. Here is how you achieve it.

To make an extraordinary Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展, below are the materials required:

  1. Prepare 2 kg of Beef Shank.
  2. You need 4 slice of Ginger.
  3. Provide 5 of Garlic Cloves.
  4. Use 150 ml of Light Soya Sauce.
  5. Get 150 ml of Dark Soya Sauce.
  6. Take 40 ml of ShaoXing Wine.
  7. Take 1 cube (30 g) of Rock Sugar.
  8. Get 4 spoonful of Peppercorns 花椒.
  9. Use 8-10 of Star Anise 八角.
  10. Provide 1 piece of chinese Cinnamon 桂皮.
  11. You need 8-10 of Dried Laurel Leaves (Bay Leaves) 乾月桂葉.
  12. You need of Seasoning.
  13. You need 2 tsp of Five spice powder.
  14. Provide 1 tsp of chicken powder.

After preparing the components, next you are good to make your 5-star Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 by following the procedures on this section:

  1. Here are the main ingredients check the list above..
  2. Boil a pot of water throw in those beef with 3 slice of ginger for 3 mins. This will remove the blood smell inside the meat. Then Rinse the beef and place aside. I prefer lean beef so if theres fat i will cut them out..
  3. Now throw in all the Ingredients and Seasonings etc inside the pot, except the beef then make it to a boil. Some people will place those in Teabags or sacks but im just too lazy. Place those beef inside the pot and pour hot water until meat is covered. When its boiling switch to "low heat" and simmer it for 2 hours lids covered..
  4. During the process Flip those beef around every 30mins so the sauce can be covered evenly and check if its burning etc. I would taste the sauce which will be 40% more salty with little sweetness to it. If not add in more seasonings. There should be also a taste of peppercorn, star anise and bay leave etc if not add in more. After 2 hours switch off the heat with lids covered and leave it for 6 hours..
  5. After 6 hours scrape out those peppercorn off (thats what u get if u are lazy not placing those inside a sack before cooking ;) then wrap it up and place in fridge. As for the leftover sauce filter it, wrapped and use them as a dipping sauce or sauce for rice..
  6. After a few hours in fridge slice them up in thin slices served cold. As for the sauce reheat first and cool to room temperature as a dipping sauce. Beef can last for 3 days in fridge. Done!.

They are easier to make at home than you mi. Pictorial: Beef Shank Braised with Five Spice/Soy. This dish is great with warm Chinese liquor or cold beer and now I am having this craving for that combination. Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy Remove the meat from the pot, rinse in cold water, and cut into thick slices. After braising these luscious beef shanks, the meat and marrow is pulled from the bones to create a succulent sauce for pasta or polenta.

Recipe : Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展

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Simple tips to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展

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